Photo of Low-fat chocolate chip muffins by WW

Low-fat chocolate chip muffins

Total Time
43 min
20 min
23 min
Looking for an easy muffin recipe that works as both a breakfast or dessert? This recipe delivers on both. It incorporates applesauce into the muffin mixture, which is often used to replace oil or butter in baked goods. It also helps keep these muffins moist and fresher for longer. Incorporating beaten egg whites into the batter helps lighten the texture, too. You’ll want to fold the egg whites into the batter and stir just until the ingredients are incorporated so that you don’t deflate all the air bubbles in the egg whites. You can substitute white chocolate or cinnamon chips, if you like.


Cooking spray

1 spray(s)

All-purpose flour

1 cup(s)

Baking powder

1 tsp

Table salt

½ tsp


1 large egg(s)

Egg white(s)

1 large

Packed light brown sugar

½ cup(s)

Packed light brown sugar

2 Tbsp

Unsweetened applesauce

¼ cup(s)

Canola oil

3 tsp

Vanilla extract

1 tsp

Semi-sweet chocolate chips

6 Tbsp


  1. Preheat oven to 400°F. Coat a 12-hole muffin tin with cooking spray.
  2. Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
  3. Separate egg, placing whites in a medium bowl and yolk in a large bowl. Set whites aside. Add brown sugar, applesauce, oil, and vanilla to yolk. Mix with a wooden spoon until well blended. Add flour mixture and stir until well combined.
  4. With an electric mixer on medium speed, beat whites until soft peaks form. Add whites to batter along with 1/4 cup of chocolate chips (4 tablespoons). Stir until well blended.
  5. Divide batter equally among muffin cups. Sprinkle 1/2 teaspoon of chocolate chips (4 to 5 chips) on top of each muffin.
  6. Bake until a toothpick inserted in center of one muffin comes out clean, about 23 minutes. Cool 5 minutes in tins and then remove muffins to a rack to cool for 10 minutes more.